Shrimp with ravioli is a quick and easy dinner with pesto, tomato, and white wine sauce. Best of all, it’s ready in less than 30 minutes!
Easy Shrimp Recipe
We all need those quick, throw-together dinners that don’t require much prep, too many fancy ingredients, or too much time in the kitchen. My mom is a master at pulling together delicious recipes with the minimal ingredients that she has on hand, and this Shrimp with Ravioli is one of her tasty concoctions. Since Mom rarely cooks from a recipe, it was up to me to try to recreate the dish based on her explanation. I hope that you enjoy it as much as we do!
Which Ravioli to Use
Fresh ravioli tastes best and cooks very quickly. Find it in the refrigerated case at most grocery stores (often near the deli). I used a package of spinach ravioli here, but if lobster ravioli is available at your store, that would be even better. Cheese ravioli is also fine. I don’t recommend a beef or sausage-filled ravioli, since those flavors will not pair quite as well with the shrimp.
How to make Shrimp with Ravioli:
Gather all of your ingredients in advance, because this easy shrimp recipe cooks quickly! It’s bursting with freshness thanks to the pesto, lemon, and tomatoes, which pair nicely with the rich, savory ravioli. Garnish each plate with some shaved Parmesan and fresh herbs for a restaurant-quality meal in less than 30 minutes!
Ingredients:
- Ravioli
- Shrimp
- Olive oil
- Fresh tomatoes (or canned diced tomatoes)
- Chicken broth
- White wine
- Lemon
- Pesto
- Butter
- Salt and pepper
Step 1: Cook Ravioli
Boil the ravioli in a large pot of salted water according to package instructions.
Step 2: Sauté Shrimp
While the ravioli boils, cook the shrimp in a large skillet. Once the shrimp are pink, remove them to a plate and set aside.
Step 3: Cook Tomato Pesto Sauce
Make a sauce in the same skillet using tomatoes, chicken broth, white wine and lemon juice. Add pesto and butter at the end.
Step 4: Combine
Return the shrimp to the skillet and add the cooked ravioli. Toss to combine everything in the sauce.
Give it a taste, season with salt and pepper, and serve!
How to Tell When Shrimp is Done
Shrimp turns pink when it is ready. The total amount of cooking time will vary depending on the size of your shrimp, but this only takes a few minutes, so keep a close eye on the skillet. As soon as the shrimp turn pink and opaque, remove them from the pan. Overcooked shrimp are tough and chewy — not ideal.
What to serve with Shrimp and Ravioli:
A simple green side dish will round out the meal. Here are a few nice options that go well with Shrimp and Ravioli:
- A green salad dressed in Italian Balsamic Vinaigrette or Pepper Jelly Vinaigrette
- Roasted broccoli or asparagus
- 2-Ingredient Italian Sugar Snap Peas
- Creamed Peas
- Amish Green Beans with Brown Butter
- Wedge Salad
Don’t forget a nice loaf of artisan No-Knead Bread or Garlic Breadsticks, too!
Preparation and Storage Tips:
- Leftover Shrimp with Ravioli will stay fresh in an airtight container in the refrigerator for up to 2 days.
- To reheat the shrimp and pasta, place it in a skillet over low heat. Stir just until warmed through, being careful not to overcook the shrimp. Add additional pesto sauce or chicken broth, as necessary, if the pasta seems dry.
- I do not recommend freezing the Shrimp with Ravioli. The cooked pasta will have an undesirable, gummy or mushy texture when thawed.
Cook’s Tips and Recipe Variations:
- If they’re in season, fresh tomatoes are my preference for this dish. If you can’t find sweet, red, ripe tomatoes, substitute with a can of petite diced tomatoes.
- Season with Herbs: Add even more flavor to the dish with chopped fresh parsley, basil, thyme, rosemary or chives.
- Omit the White Wine: We love the flavor that the wine adds to the sauce; however, you can substitute with additional chicken broth for an alcohol-free dish.
- Use store-bought pesto for a shortcut, or prepare your own at home using this recipe. If using store-bought pesto sauce, we like Classico brand basil pesto, which you can find in the pasta sauce aisle at most grocery stores.
- For a spicy kick, add crushed red pepper flakes to the sauce.
More easy shrimp recipes that you might enjoy:
- Shrimp and Sausage Pasta
- Southern Shrimp and Grits
- Shrimp Cocktail
- Baked Shrimp with Tomatoes and Feta
- One Skillet Shrimp Alfredo
- Blackened Shrimp
- Shrimp Roll Recipe
- Shrimp and Vegetable Stir Fry
- Shrimp Po Boy
- Lemon Garlic Shrimp
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Shrimp with Ravioli
Ingredients
- 1 (9 ounce) package fresh ravioli (spinach, cheese, or lobster all work well)
- 1 tablespoon olive oil
- 1 lb. peeled and deveined shrimp
- 1 ½ cups fresh seeded and diced tomatoes (or a 14.5 oz. can of petite diced tomatoes)
- ½ cup chicken broth
- ¼ cup white wine (or additional chicken broth)
- Juice from ½ of a lemon
- 3 tablespoons prepared pesto sauce, plus extra as needed
- 1 tablespoon butter
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley or basil; shaved Parmesan cheese
Instructions
- Cook the ravioli in a large pot of salted boiling water according to package instructions. Drain and set aside.
- While the ravioli cooks, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until they turn pink and opaque, about 2 to 3 minutes. Use a slotted spoon to transfer the shrimp to a plate, leaving the oil in the pan.
- Add the tomatoes to the skillet and cook, stirring, for 3 to 5 minutes until they soften. Stir in the chicken broth, white wine, and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the sauce thickens slightly and coats the back of a spoon.
- Stir in the pesto and butter, just until the butter melts into the sauce.
- Return the shrimp and cooked ravioli to the skillet and toss gently to coat. Taste and season with salt and pepper. Stir in extra pesto, if needed, to better coat the ravioli.
- Serve immediately, garnished with fresh herbs and Parmesan if desired.
Notes
- Ravioli: Fresh refrigerated ravioli works best. Spinach, cheese, or lobster are all good choices. Skip beef or sausage fillings; those flavors fight with the shrimp and pan sauce.
- Tomatoes: Fresh tomatoes are ideal in peak summer. Outside of season, a 14.5 oz can of petite diced tomatoes gives you consistently good results.
- Frozen shrimp: Thaw in a bowl of cold water for 10 to 15 minutes, then pat dry before cooking. Dry shrimp sear; wet shrimp steam.
- Don’t overcook the shrimp. Pull them from the pan the moment they turn pink. They’ll warm through again when you toss everything at the end.
- No white wine? Swap in an equal amount of chicken broth with an extra squeeze of lemon.
- Pesto: Store-bought is a fine shortcut. My Homemade Pesto takes about ten extra minutes if you want to make it yourself.
- Add-ins: Stir in a pinch of crushed red pepper flakes with the tomatoes for heat, or finish with chopped fresh parsley, basil, thyme, or chives for a brighter, herbier flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat with a splash of broth or pesto, going slow to avoid overcooking the shrimp. Freezing is not recommended; cooked ravioli turns gummy after thawing.
This is an amazing and recipe till now and shrimp is one of my favourite sea food as well and its looks soo yummy & sound too delicious also…i will made it this weekend from your recipe…..Thanks for sharing….!
Enjoy, Hina! 🙂
I boiled the ravioli in vegetable stock and chicken boullion. I sautéed shallots and garlic before adding shrimp. Instead of white wine I used white wine vinegar. I mixed in basil and parsley as I join everything together. Lastly I added shredded Parmesan cheese at the end. The dish was absolutely delicious!
That sounds perfect!
What is the nutritional info for the recipe???
I need that to calculate for Weight Watchers?
Hi, Margaret! There’s a full nutrition panel that’s automatically generated at the bottom of the recipe box. Hope that helps!
I am making 3 times the amount of ravioli 27oz, Should the recipe be doubled or tripled?
Hi, Fern! Yes, if you want to prepare 27 ounces of ravioli, I would triple all of the ingredients so that the proportions stay the same. So use 3 tablespoons of olive oil, 3 lbs. of shrimp, 4.5 cups of tomatoes, etc. Enjoy!
This recipe is so delicious! I’m curious about the yellow pot shown in the photos. Is it a braiser and what size is it? Thanks
Hi, Kathleen! Yes, ma’am! It’s the 3 1/2 quart Le Creuset braiser in the color called “nectar.” Here’s the link: https://www.williams-sonoma.com/products/le-creuset-nectar-collection/?pkey=s~braiser~20&sbkey=default
I tried to ask you about baking my ravioli in my cream sauce …..it was perfecto…..can I add my raw shrimp & bake as I did…..or will the shrimp be over cooked? Shrimp on the side to be safe ? Scampi style ? & add to my spinach raviolis ….shrimp on top ? 1 hr 15 min cooked my ravioli in cream sauce….dont wanna mess this up !!! Thanks !
Wendy
Hi, Wendy! Cooking the shrimp separately would be the safest, since that way you can control exactly how long you cook them and make sure they’re done to your liking. If you want to bake them with your pasta, I would just wait to add them closer to the end. When you put the shrimp in hot pasta and sauce, they typically only take 5-10 minutes to cook through. Glad you enjoyed it!
Easy & delicious!
Thank you, Karen!
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